1. Whisk flour, cinnamon, ginger, baking soda, salt, cloves, and nutmeg in a medium bowl; beat butter and sugars in a large bowl until creamy. Beat in eggs one at a time. With a mixer on low speed, beat in flour mixture, one half at a time, until blended. Divide dough into thirds; wrap each third in plastic wrap and press into a disk shape. Refrigerate until firm enough to roll, about 2 hours.

2. Preheat oven to 350 degrees F. Lightly grease several large baking sheets. Roll 1 piece of dough at a time, on a lightly floured surface with a floured rolling pin, to scant 1⁄4-inch thickness. With 3- to 4-inch snowflake and star cookie cutters, cut out cookies. Using the end of a drinking straw, cut out a small circle in each star and snowflake so cookies can be hung. Place 2 inches apart on prepared baking sheets. Bake 8 to 10 minutes, or until lightly browned at edges. Remove to wire racks to cool completely. Decorate as desired.

1. Beat butter and sugar in a large bowl until fluffy. Beat in egg, lemon and vanilla extracts, and salt. With a mixer on low speed, beat in flour in 2 additions until blended. Divide dough into thirds; shape each into a disk and wrap in plastic wrap. Refrigerate until firm enough to roll, about 2 hours.

2. Preheat oven to 350 degrees F. Roll 1 piece of dough at a time, on a lightly floured surface with a floured rolling pin, to 1⁄4-inch thickness. Cut out desired shapes with cookie cutters; re-roll scraps. Place 11⁄2 inches apart on ungreased cookie sheets. Bake 8 to 10 minutes, or until golden. Cool on wire racks. Decorate as desired.

1. Crust: Preheat oven to 350 degrees F. Line a 15 1⁄2 x 10 1⁄2-inch jelly-roll pan with foil, letting foil extend 2 inches at ends. In a food processor, pulse flour, sugar, and salt to combine. Add butter and pulse until mixture is the texture of coarse meal. Add egg and pulse until dough begins to hold together. Press dough evenly over bottom and sides of pan. Refrigerate 15 minutes. Bake 20 to 22 minutes, or until crust is browned at edges and golden in the center. Cool on rack while making filling.

2. Beat eggs and sugar in a large bowl, with a mixer on medium speed, for 1 minute. Add butter and almond and vanilla extracts; beat until blended. With mixer on low speed, gradually add flour mixture, beating just until blended. Stir in almonds, pistachios, cranberries, apricots, papaya, pineapple, and ginger.